This Beef Stroganoff recipe could be made with any leftover steak or nice tender beef strips and your favorite kind of mushrooms.
Beef,  Main Course

Beef Stroganoff {Oh How I Love The Leftovers}

This Beef Stroganoff recipe could be made with any leftover steak or nice tender beef strips and your favorite kind of mushrooms. 

I am completely serious when I say that I might love leftovers more than the original serving. 

I realize there are some exceptions, but for the most part I’m a leftovers kind of girl.

This Beef Stroganoff recipe could be made with any leftover steak or nice tender beef strips and your favorite kind of mushrooms.

We recently enjoyed some fine Ribeye steaks (remind me to tell you later about the reverse-seared method Nick used to cook them). 

Reverse sear method for cooking steaks.

Any how, we found ourselves with enough leftover steak to turn into Beef Stroganoff.

Gorgeous Shiitake mushrooms work so well in many recipes.

We used these gorgeous Shiitakes that we found at the farmers market.

Here is the best recap of our recipe…however any dish, like Stroganoff, that has layers of ingredients and flavors is your chance to nuance with a little of this and a lot of that. 

Get happy.  Great leftover ingredients deliver wonderful dishes.

Recipe note: if you have access to fresh herbs feel free to substitute minced fresh thyme, sage and tarragon for a fresh flavor pop!

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

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All my best,
xo Libby

This Beef Stroganoff recipe could be made with any leftover steak or nice tender beef strips and your favorite kind of mushrooms.

Beef Stroganoff {And How I Love The Leftovers}

Libby with Lemony Thyme
5 from 11 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Entree
Servings 2


  • 2 Tbl. butter
  • 1 onion sliced
  • 1 shallot sliced
  • 2 garlic cloves minced
  • 8 oz. fresh mushrooms sliced
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried sage
  • 1/4 tsp. dried tarragon
  • salt & pepper
  • 1 cup leftover beef sliced into strips

For the sauce…

  • 2 Tbl. butter
  • 2 Tbl. flour
  • 1 tsp. Dijon mustard
  • 1 Tbl. Worcestershire sauce
  • 1 oz. red wine
  • 1 cup beef stock
  • pinch cayenne pepper
  • 2 Tbl. sour cream
  • fresh minced parsley for garnish


  • In a large dutch oven, saute onion and shallot in 1 Tbl. butter until just tender, add in garlic and saute an additional minute, remove and reserve.
  • Then add mushrooms, thyme, sage, tarragon, salt & pepper to pan and saute until soft and mushrooms have released liquid, remove and reserve with onions.
  • Sear the sliced beef in remaining butter, reserve.
  • Build the sauce by making a roux with the butter and flour, then add in Dijon, Worcestershire, red wine, cayenne, and beef stock. Bring to a gentle simmer and allow sauce to thicken slightly. Remove from heat and stir in sour cream.
  • Return onions, mushrooms, and sliced beef to the pot and heat through.
  • Serve over buttered noodles, with a sprinkling of fresh parsley.


  • Barbara Potts

    5 stars
    This was delicious! I had a small beef tenderloin in the freezer from a party about 4 months ago. I knew it would not reheat well as tenderloin for a meal, so I decided to use it for the beef stroganoff. I took the advice of your reviewers and doubled the meat and the wine but everything else was as specified. My husband was skeptical but we both loved this dish! Next up is your Moussaka lasagna. Can’t wait!

  • Diane Ipsen

    5 stars
    We made this wonderful stroganoff tonight with our leftover beef tenderloin from New Years and it was fantastic! I followed the recipe except for omitting the tarragon, sage and cayenne because the tenderloin had a lot of the “rub” still on it — used dried not fresh thyme (didn’t want to run to the store!) and it was perfectly luscious and fragrant! Also did not have a shallot but would use next time. Used 3/4 of a med. onion. I left my (small) mushrooms whole. Used a bit more wine and broth to thin the sauce a bit. Added the sliced already-cooked (med. rare) beef at the very end. We had leftover wild rice with mushrooms and served this delectable stroganoff on the rice with steamed lemon broccolini on the side. My husband said it was the BEST dinner of the holidays! Thank you for a perfect recipe for our leftover tenderloin and our frigid icy weather!

    • Libby Zappala

      Thank you so much for sharing your feedback Diane! Sounds like it was the perfect way to use up that leftover beef tenderloin and a surefire way to beat the winter blues :)

  • Elizabeth Kronawetter

    5 stars
    This is amazing!!!! Husband on 3rd helping!!! Served with a cucumber salad. Fantastic Thank you! Plus easy easy!!!

  • Lianne Smyth

    This was a great hit with my husband and son!! They can’t wait until I make another roast just so that I can make this recipe dish. Thanks for posting

  • PAT

    5 stars
    This was very good. I cook almost every night so we are picky, this hot all the right notes. Thanks for an easy to.prepare , delicious meal.

  • Donna Smith

    5 stars
    I have made this recipe two times now and can positively confirm that there is a time when leftovers are better. There is no way that the beef could ever be so tender the first time. Even my gravy-hating husband had a second helping and almost licked his plate. Thanks for a fabulous recipe Libby!

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